This yummy rice mixture is a delightful change from our traditional cornbread dressing at Thanksgiving. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking.
Prep: 35 min. • Bake: 30 min. Makes: 10 servings
4 cups chicken broth, divided 11/2 cups uncooked long grain rice 2 cups chopped onion 2 cups chopped celery 1/2 cup butter, cubed 2 cans (4 oz. each) mushroom stems and pieces, drained 3 Tbsp. minced fresh parsley 11/2 to 2 tsp. poultry seasoning 3/4 tsp. salt 1/2 tsp. pepper Fresh sage and thyme, optional
1. In a saucepan, bring 3¹ ₂ cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes.
2. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.
3/4 CUP 221 cal., 10g fat (6g sat. fat), 26mg chol., 727mg sod., 29g carb. (2g sugars, 1g fiber), 4g pro.